I butchered out 2 of the 3 Pekin ducks on Sunday. Both ducks were very similar in weight, 3# 2oz and 3# 3oz. They were probably in the 5# range at butchering and would have been bigger if I'd kept feed in front of them all the time.
I cooked one up using Alton Brown's Mighty Duck recipe yesterday. It was really good. We ate about half of it last night and the leftovers are making for some tasty lunches. The duck fat that rendered out is going to have a hot date with some red potatoes here in just a few minutes when the oven is done preheating.
Awesome!!! I am a huge Alton Brown fan (I just made his Churn Baby Churn #2 ice cream this evening). And yes, you're making me want to raise ducks as well...
Since we had the skinning discussion earlier in the week...thought I'd post this rooster butchered today. He was 10 months old and was destined for the freezer. He decided to flog me today...not the typical Wyandotte behavior. So besides being a good laying flock, you can see the Wyandotte make a meaty carcass....with giblets weighed in at 4 pounds.
Displayed on a small cookie sheet, he looks really big.
Brining him tonight and will roast in the slow cooker with veggies and bacon as the skin. Probably put garlic, onion and celery in the cavity.
There was quite a bit of fat along the back and under the skin. nice healthy organs.
Very nice! I got my current Naked Necks from Ideal, and the rooster that I selected as the main flock leader has a rose comb - I suspect he may be part Wyandotte... He's a pretty big boy. (I wish his libido would slow down - I really need to make some aprons for his hens...)
- Ant Farm